Super Sunday x2 Chicken SupremesRegular price £6.50 Sale price £5.99
A succulent juicy and tender chicken breast with the meaty wing-tip attached, expertly prepared by our in house butchers. Supplied with the skin on for a more intense flavour. This classic cut is a favourite with professional chefs and home cooks due to the rich, full flavour and texture of the meat, that is easy to prepare and cook.
Chicken supremes with chestnut mushrooms and tarragon sauce
Olive Oil for frying
x2 Bennetts Chicken Supremes
125ml Chicken Stock
100ml Dry White Wine
60ml double cream
1 Clove of Garlic
125g Chestnut Mushrooms
A few fresh tarragon springs
1 tsp dijon mustard
Squeeze of Lemon Juice
Heat the oven to 200°C/180°c fan/Gas Mark 6. Heat a small amount of oil in a heavy based frying pan under maximum heat, and fry the chicken, skin side down for 5 minutes until golden brown. Place the chicken in a roasting tray, skin side up and roast for 20-25 minutes until the juices run clear. Rest the supreme with loosely covered foil for 5 minutes.
While the chicken is cooking using the same pan under a low heat add the butter until melted, then add the shallots & garlic and cook until the shallots are translucent (approximately 5 minutes). Add the chicken stock and white wine increase the heating cook for 15 - 20 minutes until the taste of alcohol has dispersed. Add the cream, lower the heat and reduce for 5 minutes
In another frying pan heat a little butter and oil over a high heat until foaming, then add the mushrooms and cook for 5-8 minutes, tossing until golden brown, add these to the sauce along with the tarragon, mustard and a squeeze of lemon juice and the juices from the chicken, season to taste then serve with the chicken supremes.